Ingredients

The following ingredients have 8 Servings
  • 4 garlic cloves (minced)
  • 2 tbsp ginger (fresh, peeled and minced)
  • 3 tbsp soy sauce
  • 3 tbsp brown sugar
  • 5 tbsp peanut butter (creamy)
  • 6 tbsp olive oil
  • 2 cups red cabbage (thinly sliced)
  • 5 cups green cabbage (thinly sliced)
  • 2 large carrots (peeled and cut into matchsticks)
  • 1 red bell pepper (seeded, cut into matchsticks)
  • 1 yellow bell pepper (seeded, cut into matchsticks)
  • ½ cup cilantro (fresh, chopped, optional)
  • 8 green onions (thinly sliced, green and white parts)
  • 6 tbsp rice vinegar

Instruction

  • In a medium bowl, whisk together the dressing ingredients (can be made and refrigerated up to 2 days before using)
  • If the dressing has been in the fridge: Let dressing stand for at least 30 minutes at room temp before tossing with the slaw.
  • In a large bowl, combine the slaw ingredients.
  • Add dressing and toss to coat well.
  • Season with salt and pepper (a good pinch of each).